Chop pineapple into 1/4-inch cubes, and transfer to bowl. Stir in remaining ingredients, and season with sea salt and pepper, if desired.

Note:

The combination of pineapple and macadamia nuts give this salsa a tropical flair.We love to use this as a salad dressing topper adding 1/4 cup of extra virgin olive oil and 1/4 cup apple cider vinegar. It is also amazing on top of any vegetable protein, or rice. It makes a wonderful appetizer served with chips or stuffed into a pita. If you can’t find macadamia nuts, you can use toasted pumpkin seeds or pine nuts instead. If you do not like spicy simply reduce the amount of chile and jalapeno or remove it creating your desired level of heat.